Panzanella with marinated bocconcini
| Serves: | 6 |
| Cooking Time: | 10 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 200 g bocconcini
- 4 Tbsp olive oil, to drizzle
- 2 Tbsp lemon juice (about 3 small lemons)
- 6 garlic cloves, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper, to taste
- 200 g sourdough bread
- 1/2 cucumber, sliced julienne
- 200 g cherry tomatoes
- 100g kalamata olives
- fresh basil leaves, to garnish
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Cooking Instructions
- To marinate the bocconcini, combine 2 Tbsp olive oil, lemon juice, garlic, salt and pepper in a bowl. Then add the bocconcini and allow to marinate for 10 minutes.
- Cut the sourdough into cubes and brush with 2 Tbsp of olive oil. Then season it with salt and pepper and grill in a hot pan until crisp and golden.
- Remove and set aside to cool slightly.
- To make the salad, chop the cucumber into chunks (seeds removed). Then add to a bowl with the tomatoes, olives, toasted sourdough cubes and bocconcini.
- Use a little of the marinating liquid as the dressing and serve immediately topped with a few baby basil leaves to garnish.
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